Grain-free Pomegranate Muffins

October 20, 2012 by Leanne Vogel August 15, 2014

Coconut flour muffins sprinkled with antioxidant-packed pomegranate seeds.

Ingredients

• 6 eggs
• 1/4 cup extra-virgin coconut oil, melted
• 1/4 cup non-dairy milk
• 6 tablespoons unpasteurized honey
• 1 tablespoon pure vanilla extract
• 1/2 cup coconut flour, sifted
• 1/2 teaspoon gluten-free baking powder
• 1/4 teaspoon sea salt
• 1 cup pomegranate seeds
• 1/2 shredded unsweetened coconut

Instructions

1. Preheat oven to 400F. Line a 12-cup muffin tin with muffin liners. Set aside.
2. Place first 5 ingredients in a medium-sized bowl and mix well with a hand mixer.
3. In a small bowl, combine coconut flour, baking powder and salt. Drop int the wet mixture. Combine until there are no lumps. Stir in pomegranate seeds.
4. Drop batter into prepared muffin cups. Sprinkle with shredded coconut.
5. Bake in preheated oven for 16-18 minutes until toothpick inserted comes out clean.

Nutrition Information Per Serving